• 1 diced stalk of celery, with leaves
• 3 cups chicken broth
• 2 chicken bouillons
• 1 teaspoon poultry seasoning
• 1 cup minced onion
• 1/2 cup butter
• 5 quarts whole wheat bread cubes
• 3 eggs, beaten
• 2 teaspoon ground black pepper
• 1 teaspoon sage
• 1 pinch dried thyme, rosemary & marjoram
• Salt to taste

1. Melt butter in saucepan. Sauté onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 1/2 cups brouth, bouillon, & poultry seasoning. Bring to a boil. Cover and simmer for 10 minutes.
2. Place bread cubes into large mixing bowl. Add eggs, pepper, sage, thyme, rosemary and marjoram. Add onion and celery mixture. Combine thoroughly. If still too dry, add more chicken broth.
3. Makes enough to stuff a 15 to 20 pound turkey.
4. Note:
5. I get a couple of loafs bread, cut the top off of the bag, let set drying out for a day before I cube. You could toast it, but that adds more carbs!

I like the cornbread stuffing, but the carbs are just to much for my sugar. So I came up with the whole wheat bread stuffing. Before you add salt, taste, you may not need to add any.